Opera Cake
Indulge in the sublime decadence of an opera cake, where layers of rich chocolate ganache meet the harmonious notes of coffee-infused buttercream. This masterpiece of confectionery art boasts a texture so luxuriant and wonderfully creamy, your guests will revel in each bite. Yet, despite its opulent flavors, preparing this elegant dessert is surprisingly straightforward, ensuring you can impress your guests with both its taste and your culinary prowess. Transform any gathering into an occasion with this exquisite treat, where sophistication meets simplicity on every forkful.
Heavenly a slice of chocolate Opera cake
Supplies:
Mixing bowl medium size or stand mixer
Spatula
Whisk
Scale
Baking trays
Baking pan, loaf, Bundt
Infuse butter with instant coffee
Gluten Free Chocolate and Almond Cale - Opera
One recipe gluten free Joconde sponge
Coffee syrup
Coffee buttercream
Soft chocolate ganache
Chocolate glaze
Coffee Buttercream
Ingredients:
350g-400g Italian buttercream
3 tbsp instant coffee
2 tsp hot water
Steps:
Italian buttercream recipe: Click Italian buttercream
Prepare the coffee buttercream by infusing Italian buttercream with instant coffee. Mix the instant coffee with a minimal amount of hot water, resulting in a deep and intense coffee flavor.
Chocolate ganache
Soft Ganache
Ingredients:
200g dark chocolate (64% dark chocolate)
200ml heavy cream (35% cream)
20g butter
a pinch of salt
Steps:
Chocolate ganache recipe: Click here Chocolate ganache
Gluten Free Joconde (French almond cake) Recipe:
Ingredients:
110g ground almons
85g caster sugar
26g arrow root flour for gluten free / all purpose flour can be replaced
4 whole eggs
1 yolk
3 egg whites
26g sugar
26g melt butter
Click here for other the Gluten free Joconde
Steps:
In a medium bowl, combine almonds, arrow root flour and sugar then whisk whole eggs and yolk together in the same bowl.
Whip egg whites and sugar to medium-stiff peaks in a separate bowl.
Fold egg whites into the egg yolks in two additions
After folding the egg whites and egg yolk mixture, pour the yolk mixture into the remaining egg whites.
Mix a small amount of batter with melted butter to well combined then gently fold the butter mixture into the batter until smooth, being cautious not to over-mix.
Spread the batter evenly on the baking 11X16 inch sheet tray.
Bake at 400 Fairenhei for 10-15 minutes depend on the oven heat
Remove the parchment paper right after baking to prevent stickiness.
Chocolate Glaze
100g chocolate
100g cream
10ml oil
15ml glucose
Steps:
Combine all the ingredients in a saucepan, stir over medium heat, just warm enough to melt the chocolate; there's no need to bring it to a boil.
Allow the mixture to cool prior to applying it to the cake.
Assemble the cake:
Soaking syrup
Bake the joconde, a gluten-free almond cake, a day in advance. the thickness of ½ inch; bake it in a 11x16 inch baking tray.
And simple syrup with strong coffee flavor; I use decaf instant coffee.
Mix the coffee buttercream; I use Italian buttercream. To make the coffee buttercream, I mix instant coffee in a little bit of hot water. It gives rich and strong coffee flavor. To make chocolate ganache, I use dark chocolate, boil the cream, add chocolate and butter, and stir until smooth. Let it set at room temperature.
Prepare the coffee buttercream by infusing Italian buttercream with instant coffee. Mix the instant coffee with a minimal amount of hot water, resulting in a deep and intense coffee flavor. To make chocolate ganache, heavy cream use dark chocolate, and butter, whisking until smooth. Allow it to set at room temperature.
Divide the almond cake into three layers, positioning the first slice within the cake ring, if using, and infuse it with coffee syrup. Divide the coffee buttercream into two equal parts and apply the first half uniformly to the first layer of the cake.
Cover the buttercream with the second layer of the cake, then add in chocolate ganache. Cover the last layer of the cake, again soaking it in coffee syrup and the remaining buttercream. Let it set in the fridge, then spread the ganache on top.
Place the second layer of the cake over the buttercream, soaking it in the coffee syrup, followed by the addition of chocolate ganache. Position the final layer of the cake on top, saturating it with coffee syrup and the remaining buttercream. Refrigerate to set, then spread the ganache on top.
The final flourish is the chocolate glaze, which provides a rich and shiny finish, enhancing the cake's overall appearance.
Refrigerate the cake for a few hours to set, then use a clean knife to cut it to the preferred size.
Spread the coffee buttercream
Final layer with chocolate glaze
Tips:
For the best result when you baking cake, make sure all ingredients stay in room temperature at least 2-4 hours . Do not process when the butter and eggs are cold.
Enjoy these Pumpkin Spice Bundt !
